• Bradley & Alyssa

Stir Crazy Stir Fry

Did you hear about the depressed stir-fry? It hit wok-bottom.....

I think we can all relate to feelings of melancholy and anxiety after three straight months of lockdown. All days have blurred together (what day is it again? Does it matter?). Case and point: yesterday it REALLY hit us. We had completely bypassed any and all season changes from winter to spring. After grabbing some iced coffees and plopping a blanket down at the park, we realized, holy crap! It's full-on summer! And while it left us feeling grateful for the beautiful weather to revive us from months of inside solitude, it also was alarming that so much time has gone by and there's still no end in sight for normalcy.

So if you haven't already, it's time to embrace this stir-crazy year with this vibrant stir fry dinner. There's so much to love about this dish: the rainbow of all the vegetables, the slightly sweet homemade sauce, and the packed-in protein from either the seitan or chicken. And best of all: stir fry is easy as heck to make, and delicious. 

Course: Entree

Servings: 4-6


Stir Fry:

  • 4 pc, chicken thigh or 1 package, seitan

  • 1/2 onion, chopped

  • 1/4 cup green onion, chopped

  • 2 cups red cabbage, shredded

  • 4 oz. snap peas

  • 1 red pepper

  • 1 can water chestnuts 

  • 1/2 head bok choy, rinsed and chopped

  • 1 can baby corn


  • 2 tablespoons cornstarch

  • 1/4 cup honey

  • 1/2 cup coco aminos

  • 3 cloves garlic, minced

  • 2 tbsp brown sugar

  • 1 tablespoon ginger, freshly grated

  • 1-2 tbsp sriracha (depends on how spicy you like)

  • 1/4 cup vegetable broth 


1. Get organized by prepping all of your vegetables before hand.

2. Time to get saucy! Add all ingredients into a small sauce pan and bring to a boil. Then lid it and have it simmer for 30 minutes, while occasionally stirring .

3. Prepare your protein. For the chicken, lightly salt and pepper and place into the oven at 425 degrees for 22 minutes. For the seitan, you can heat on a skillet with a touch of olive oil for five minutes.

3. Add a bit of olive oil onto your pan (or wok) and throw on those veggies. Cook them down at mid-high heat for about 5 minutes before adding sauce.

4. Once you add the sauce, cover and bring down to a simmer again for another 10-15 minutes. Taste test to make sure it's at the right consistency -- not too soft, not too crunchy -- as Brad says, "scrunchy."

5. Take off heat and immediately scoop into bowls for eating. We add our protein at this point, but if you just went with the chicken or the seitan, you can incorporate before taking off the stove top. Sprinkle some sesame seeds (optional) and serve.

41 views3 comments

Recent Posts

See All